West Coast Cauliflower
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Recipe: #36729
April 01, 2021
Categories: Salads, Vegetable Salad, Meat Salad, Side Dishes, Shellfish, Shrimp, Vegetables, Cauliflower, Peas, North American, 5-Minute Prep, Add it in the lunch box, Budget-Friendly, Cooking With Condensed Soup, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Brunch, Weeknight Meals, Stove Top, Low Calorie, Low Fat, No Eggs, Frozen Vegetables, All Occasions more
"I found this in a really old cookbook."
Ingredients
Nutritional
- Serving Size: 1 (159.2 g)
- Calories 260
- Total Fat - 12.3 g
- Saturated Fat - 4.7 g
- Cholesterol - 45.8 mg
- Sodium - 401.9 mg
- Total Carbohydrate - 29.6 g
- Dietary Fiber - 2.2 g
- Sugars - 14.3 g
- Protein - 7.8 g
- Calcium - 92.8 mg
- Iron - 1.5 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.2 mg
Step 1
In a medium pan, cook the cauliflower and the peas in an inch of boiling water. Cook just until they are tender; 3 to 5 minutes. Drain them.
Step 2
Meanwhile, in a large pot, heat the soup, milk, salt, and pepper on low heat, stirring it constantly. Add the cauliflower, peas, and the cooked shrimp. Heat it all up together.
Step 3
Pour into a bowl and top with toasted almond slivers as desired.
Tips & Variations
No special items needed.
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